Fresh From the Farm……


Yield:  One 9” deep-dish or 10” tart (about 8 servings)


Single-crust prepared pie dough

4 sweet Italian sausage

3 Tbl. extra-virgin olive oil

1 large bunch Swiss Chard, washed, stemmed, and leaves coarsely chopped

4 cloves garlic, minced

Kosher salt, cracked black pepper, to taste

8 large eggs

1/3 c. whole milk

1/3 c. heavy cream

1 c. ricotta cheese

Preheat the oven (375 for deep dish, 400 for shallow tart pan) and prepare the pie dough, wrapping and freezing half for another time.  Roll the pastry on a lightly floured surface large enough to thinly line the pan with dough, gently pressing it to fit inside and fluting the edge if desired.

Place the sausage on a baking pan and roast in the oven about 25-30 minutes, shaking pan occasionally, until the sausage are browned and cooked to an internal temperature of 155.  Remove from the oven, cool, and cut into ¼” thick slices.   Meanwhile heat a large pan over high heat and add the olive oil, Swiss chard, and garlic.  Season well with salt and pepper and cook quickly just until it has wilted down, approx. 2 minutes.  Remove from the heat and once cool, squeeze all the liquid from the chard.

Assemble quiche by spooning half of the ricotta cheese in large dollops over the bottom of the pastry shell.  Top with two-thirds of the sausage slices followed by all of the drained chard.  Sprinkle over the remaining sausage pieces and top with the rest of the ricotta.  Place the quiche on a baking sheet and prepare the egg mixture. Whisk the eggs until very light & airy.   Add the milk, cream, and salt and pepper to taste, whisking well.  Pour this mixture slowly over the ingredients, gently submerging everything.  Carefully transfer the pan to the middle rack of oven and bake for 40-45 minutes or until center is set and golden brown (for deep pie pans allow 5-10 minutes longer).  Remove from the oven and serve hot or warm.

Variations:  This quiche can be made with any types of meats, cheeses, or vegetables! With the exception of chopped broccoli & tomatoes, most veggies and all meats need to be cooked before assembling the quiche.  Other than that, the varieties are endless!!




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